CREAMY ROASTED RUTABAGA SOUP
This creamy soup made from roasted rutabagas is the perfect healthy addition to your repertoire of delicious soup recipes! It's rich, creamy and comforting - what more could you possibly need from a soup?
Provided by Jovita | Yummy Addiction
Categories Soup
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F (200°C).
- Place the rutabaga chunks on a baking sheet. Drizzle with 4 tablespoons olive oil and season with salt and pepper to taste. Roast for 35-45 minutes until the rutabaga is soft and slightly browned.
- Meanwhile, heat the remaining 2 tablespoons olive oil and butter in a medium pot. Add the onion, celery, and carrot, and saute for 5 minutes until the onion is soft and translucent.
- Add the ground nutmeg, roasted rutabaga, and hot vegetable stock. Simmer for 15-20 minutes. Use an immersion blender to puree the soup until smooth or transfer to a blender that can process hot liquids.
- Either stir in the heavy cream now or add it separately when serving. Give a taste and add more salt and pepper, if needed. Serve garnished with fresh chopped parsley, if desired.
Nutrition Facts : ServingSize 1 g, Calories 383 kcal, Fat 32.5 g, Cholesterol 55 mg, Sodium 612.3 mg, Carbohydrate 23.1 g, Sugar 12.6 g, Protein 3.5 g
CREAMY RUTABAGA SOUP
I attended a dinner party where this smooth, nutty soup was served as an appetizer in demitasse cups. No one guessed that rutabagas were the main ingredient.-Cappy Hall Rearick, St. Simons Island, Georgia
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute onion and celery in butter until tender. Add the rutabagas, rice, water and 2-1/2 cups broth. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until rutabagas are tender., In a blender, cover and process soup in batches until smooth. Return all to the pan. Stir in the milk, salt, pepper and remaining broth; heat through (do not boil). Garnish servings with sour cream and chives.
Nutrition Facts : Calories 169 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 696mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
CREAM OF RUTABAGA SOUP
A patient at a physiotherapy clinic I worked at used to bring in soup for us for lunch. He brought this soup in once and it was an instant hit for everyone who tried it, even those who say they hate turnip/rutabaga. We begged for the recipe and this is what we got.
Provided by momto3greatboys
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon until crisp in a large pot.
- Remove bacon from pot, crumble and set aside.
- Saute onions, celery and garlic in bacon grease for 5 minutes.
- Add rutabaga, potato, chicken stock, sugar, salt and pepper. Cover and simmer 30 minutes.
- Blend using hand blender in pot or blend in blender in batches. Return to pot if blended in blender.
- Stir in milk.
- Heat gently to serving temperature, do not boil.
- Garnish with bacon and enjoy.
Nutrition Facts : Calories 215, Fat 9.9, SaturatedFat 3.6, Cholesterol 19.6, Sodium 536.6, Carbohydrate 24, Fiber 2.6, Sugar 9.5, Protein 8.1
RUTABAGA SOUP
Rutabagas, yellow turnips, Swedes, whatever you call them, don't turn up your nose until you've tried them. They're sweet and earthy and wonderful, as is this soup. It's thickened with rice and is so much better on day two that I've written the recipe to include that direction. This soup almost demands a great loaf of bread to go with it and I encourage you to not omit the tarragon garnish. I think it makes the soup. Adapted from Rozanne Gold, a favorite cookbook author. Cook time includes overnight refrigeration.
Provided by sugarpea
Categories Lunch/Snacks
Time 9h15m
Yield 4-5 cups soup
Number Of Ingredients 7
Steps:
- Put all the ingredients except the rice into a pot and bring to a boil; add the rice, cover and lower the heat; simmer until vegetables are very soft, about 50 minutes.
- In batches, puree the cooked mixture in a food processor until very, very smooth; return to a storage container, add salt and pepper to taste and refrigerate overnight.
- Reheat gently before serving.
ROASTED RUTABAGA AND SQUASH SOUP
A delicious, easy to make rutabaga soup for brisk winter evenings.
Provided by John Stine
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine rutabaga, butternut squash, sweet potato, garlic cloves, herbes de Provence, salt, and pepper in a large baking dish. Drizzle with olive oil and toss to coat.
- Bake in the preheated oven until fork-tender, about 60 minutes. Transfer to a large soup pot.
- Add milk and butter to the soup pot and heat over medium heat until milk is heated, 5 to 10 minutes. Puree soup with an immersion blender until smooth and uniform in consistency. Heat, without boiling, before serving.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 43.9 g, Cholesterol 23.2 mg, Fat 16.4 g, Fiber 7.2 g, Protein 9.1 g, SaturatedFat 5.8 g, Sodium 191.1 mg, Sugar 19.9 g
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